I Might Try Myron Mixon's Brisket Method.

Wesman61 · 10-20-2011, 10:37 PM

His method only smokes the brisket for maybe 5 or 6 hours. Then he takes it out and wraps the whole pan in a blanket for 3 or 4 hours. He also likes to inject the hell outta everything. I haven't smoked a brisket in quite some time. If I do this it'll be on my Son's NB offset. Has anyone tried MM's method?

cpw · 10-21-2011, 05:59 AM

Myron's method is "hot and fast". If you do a search for hot and fast brisket, you'll find a million threads on the subject.

southernstyle · 10-21-2011, 06:15 AM

Quote:

Originally Posted by cpw

Myron's method is "hot and fast". If you do a search for hot and fast brisket, you'll find a million threads on the subject.

yea.his method is real hot. his total time is about 6 hrs. at a contest he starts at 4 am and pulls at 10 am with a couple hrs of rest

smokeyw · 10-21-2011, 06:42 AM

Hot and fast works well with brisket

btcg · 10-21-2011, 08:12 AM

H&F works well.

But I still prefer L&S... and I say that as a grad of JOS.

speedrcer1 · 10-21-2011, 10:05 AM

Very well laid out in Myron's book.

That being said, I did try it. And did not like the results. Tough and not as flavorful in my opinion.

Wesman61 · 10-21-2011, 01:50 PM

Well I hate to waste a good piece of meat. I have a Traeger for l&S but was planning to use the offset. I guess I'll have to think about it.

speers90 · 10-21-2011, 02:10 PM

Give it a try, I had great results with hot and fast brisket last weekend. My suggestion would be to follow Pitmaster T's cooking recommendations EXACTLY as he has so graciously posted them on this site! Use an internal thermometer only as a tool to determine when to start checking for doneness via the probe test.

I started checking mine for doneness at 185, but it wasn't until about 195 that it was probe tender.

Wesman61 · 10-21-2011, 04:09 PM

Quote:

Originally Posted by speers90

Give it a try, I had great results with hot and fast brisket last weekend. My suggestion would be to follow Pitmaster T's cooking recommendations EXACTLY as he has so graciously posted them on this site! Use an internal thermometer only as a tool to determine when to start checking for doneness via the probe test.

I started checking mine for doneness at 185, but it wasn't until about 195 that it was probe tender.

I think the book says to pull at 205. I may go ahead anyway. I need to run by Cash & Carry to price brisket.

MilitantSquatter · 10-21-2011, 08:19 PM

Quote:

Originally Posted by Wesman61

I think the book says to pull at 205. I may go ahead anyway. I need to run by Cash & Carry to price brisket.

Go for it and try it out...

however, be careful about following a book/recipe word for word. Remember, the book needs to be written for those who are clueless as well.

205 or may not be right....better to use your own good judgement on when it's done...

10-20-2011, 10:37 PM	#1
Wesman61 is One Chatty Farker Join Date: 07-06-08 Location: Caldwell, Idaho	I Might Try Myron Mixon's Brisket Method. His method only smokes the brisket for maybe 5 or 6 hours. Then he takes it out and wraps the whole pan in a blanket for 3 or 4 hours. He also likes to inject the hell outta everything. I haven't smoked a brisket in quite some time. If I do this it'll be on my Son's NB offset. Has anyone tried MM's method?

10-21-2011, 05:59 AM	#2
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Myron's method is "hot and fast". If you do a search for hot and fast brisket, you'll find a million threads on the subject. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

10-21-2011, 06:42 AM	#4
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	Hot and fast works well with brisket __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

10-21-2011, 08:12 AM	#5
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD	H&F works well. But I still prefer L&S... and I say that as a grad of JOS. __________________ Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School

10-21-2011, 10:05 AM	#6
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY	Very well laid out in Myron's book. That being said, I did try it. And did not like the results. Tough and not as flavorful in my opinion. __________________ Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired.

10-21-2011, 01:50 PM	#7
Wesman61 is One Chatty Farker Join Date: 07-06-08 Location: Caldwell, Idaho	Well I hate to waste a good piece of meat. I have a Traeger for l&S but was planning to use the offset. I guess I'll have to think about it.

10-21-2011, 02:10 PM	#8
speers90 is One Chatty Farker Join Date: 08-28-11 Location: Waconia, MN	Give it a try, I had great results with hot and fast brisket last weekend. My suggestion would be to follow Pitmaster T's cooking recommendations EXACTLY as he has so graciously posted them on this site! Use an internal thermometer only as a tool to determine when to start checking for doneness via the probe test. I started checking mine for doneness at 185, but it wasn't until about 195 that it was probe tender. __________________ Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 Last edited by speers90; 10-21-2011 at 02:11 PM.. Reason: typo

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